Effect of Ultrasound-Assisted Chitosan Treatment on Emulsification Properties of Liquid Egg Yolk and Structure of Egg Yolk Proteins
MA Jie, YANG Xiaoxue, CHI Yujie, CHI Yuan
(1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;2. College of Engineering, Northeast Agricultural University, Harbin 150030, China)
MA Jie, YANG Xiaoxue, CHI Yujie, CHI Yuan. Effect of Ultrasound-Assisted Chitosan Treatment on Emulsification Properties of Liquid Egg Yolk and Structure of Egg Yolk Proteins[J]. FOOD SCIENCE, 2023, 44(21): 81-89.